Calamansi Curd Cookies
These Calamansi Curd Cookies are made with an easy to handle cream cheese dough that is topped with a dollop of Calamansi Curd. It's a cookie and pastry in one!
Servings: 30 Cookies
Equipment
Ingredients
Cream Cheese Dough
- 1 Cup All Purpose Flour
- Pinch of Salt
- ½ Cup 4oz Cold Butter Cubed
- ½ Cup 4oz Room Temperature Cream Cheese
Filling
- 1 Cup Calamansi Curd
Topping
- 2 Tablespoons Powdered Sugar
Instructions
- Make Dough. Add the flour and salt and cold butter cubes in the food processor. Start by slowly pulsing until the flour stops going all over the place. Then leave it to blitz for about 2 minutes until it starts looking like sand.Add the cream cheese and bliz for 1 minute until it forms a dough.See note on how to make the dough by hand.
- Chill Dough. Take the dough out of the food processor and wrap it in plastic wrap and leave to rest in the refrigerator for 30 minutes.
- Make Calamansi Curd. Use my Calamansi Curd recipe to make the curd.
- Prep. Pre-heat oven to 350F and then spray mini muffin tin with cooking/baking spray.
- Cut Cookies. Take the dough out of the refrigerator and roll it out about half a centimeter thick.Then cut the dough out with a cookie cutter. I used a 2 inch flour shaped one, but you can do a circle or square one.Then place it in a greased mini muffin tin. Lightly press the sides up the tin and make an indent with your finger in the middle of the pastry. Finally place half a teaspoon of curd into each flower middle.
- Bake. Bake the Calamansi Curd Cookies for 12 minutes until they are a nice and lovely light golden color.
- Cool. Once baked leave to cool in the tin for 5 minutes and transfer to a wire rack to fully cool down.
- Serve. Once they have cooled down dust them with powdered sugar and place on a serving platter.
Notes
How to Make Cream Cheese Dough By Hand:
To make it by hand place the flour and salt into a large bowl and mix well. Then add in the cold butter cubes. Using your finger tips rub the butter into the flour. Keep rubbing until the flour starts looking like sand.
Add in the soft cream cheese and mix with a wooden spoon initally. Take it out of the bowl and kneed on a clean surface until you get a nice soft dough.
Wrap it in plastic wrap and leave to rest in the refrigerator for 30 minutes.